Stuffed Chilli Pakoras by Ekavali

The chilies weren't hot at all. I removed the seeds before filling it so it that took the spiciness out of it. The filling was simple, I just pressure cooked whole potatoes. Then peeled them and roughly chopped them. I did a tardka in oil with mustard seeds, grated ginger, curry leaves, hing and salt. After I removed the seeds from the chilies I steamed them for a bit. Then I made a simple pakora batter with besan atta, garam masala, hing, tumeric and salt. I stuffed the chilies, dipped them in batter and then fried on medium heat. I double fried to make crispier and I find that adding a little squeeze of lemon juice makes pakoras crispier too.